A few months ago, I threw together these portabella pizzas for dinner before bowling. We were in a hurry, so I never took a picture, then completely forgot when I ate the leftovers the next day. After thinking about adding them to my menu the last few weeks, I finally made them again Monday night. These are a great alternative to regular pizza and keep with the theme of Joel's new food rules, which only allow us to have meat 4 times a month...we'll see how that goes!
4 large Portabella Mushrooms
Bell Peppers, diced (I used some orange, yellow, green, and red)
Onion, sliced thin
Mozzarella Cheese, sliced
Cover a cookie sheet with tin foil and spray with cooking spray. Clean the portabellas with a damp cloth and remove the stems. Place the mushrooms cavity side up on the prepared baking sheet. Spoon some pizza sauce into the cavity and fill with peppers and onion. Top with 1-2 slices of cheese, depending on the size of your mushrooms (I used 2 each). Bake at 400 degrees for about 20 minutes, or until the cheese starts to melt. After the cheese is melted, place the mushrooms under the broiler for a few minutes, until the cheese becomes golden and bubbly.